Crunchy Roasted Spiced Chickpeas

Roasted chickpeas are the perfect snack when you want something salty and crunchy but a little more nourishing than chips. They are high in fiber and plant protein, inexpensive and easy to flavor however you like. The key to getting them truly crispy is removing as much moisture as possible before roasting.

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder or cayenne, optional

Step-by-Step Instructions

1. Preheat. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Dry the chickpeas thoroughly. Spread the rinsed chickpeas on a clean kitchen towel and rub gently to dry them. Many skins will come off; discard the loose skins for crunchier results.
3. Roast plain first. Spread the chickpeas on the baking sheet in a single layer and roast for 10 minutes without oil. This dries the surface further.
4. Season. Remove the pan, drizzle with olive oil and toss to coat. Mix the salt and spices and sprinkle them over the chickpeas. Toss again.
5. Roast until crunchy. Return to the oven and roast for 20 to 25 minutes more, shaking the pan every 10 minutes, until golden and crisp. They should rattle when you shake the pan.
6. Cool in the oven. Turn off the oven and leave the chickpeas inside with the door slightly open for 15 minutes. This helps them crisp up even more as they cool.

Why Do Roasted Chickpeas Get Soft?

Chickpeas contain moisture inside. If they are not roasted long enough or are stored warm in a sealed container, that moisture softens the crust. Roast them until they are completely crunchy, cool them fully and store them in a container that is not airtight.

Flavor Variations

• Cinnamon sugar: Toss with 1 tablespoon coconut oil, 1 tablespoon sugar and 1 teaspoon cinnamon after roasting.
• Ranch: Toss with 1 1/2 teaspoons dry ranch seasoning.
• Salt and vinegar: Soak the chickpeas in vinegar for 30 minutes before drying and roasting, then season with salt.
• Za’atar: Toss with 1 1/2 teaspoons za’atar and a pinch of salt.
• Barbecue: Use smoked paprika, brown sugar, garlic powder, onion powder and a pinch of cayenne.

Air Fryer Method

Air fry the dried, seasoned chickpeas at 390°F (200°C) for 12 to 16 minutes, shaking the basket every 4 minutes, until crunchy.

How to Enjoy Them

• Snack on them straight from the bowl.
• Sprinkle them over salads and soups instead of croutons.
• Add them to grain bowls for crunch.
• Pack them into lunch boxes or hiking bags.

Storage

Let the chickpeas cool completely. Store them in a jar with the lid loosely placed on top, or in a paper bag, at room temperature for 2 to 3 days. If they soften, re-crisp them in a 350°F (175°C) oven for 5 minutes.

Frequently Asked Questions

Can I use dried chickpeas?
Yes. Cook 3/4 cup dried chickpeas until tender but not mushy, then dry and roast them as directed.

Are roasted chickpeas healthy?
They are a good source of plant protein, fiber, iron and folate. Because they are lightly oiled and baked, they make a nutritious alternative to fried snacks.

Why did my chickpeas burn?
Ovens vary, and spices can burn at high temperatures. Shake the pan regularly and reduce the heat to 375°F (190°C) if your oven runs hot.